How to cook the famous Ilokano Bagnet

Bagnet Recipe is deep fried pork belly meat, the Ilocano version of Lechon Kawali where the lean meat is crispy but not dry and the pork skin with all the pork fat is fried to a crisp, also known as Ilocano Chicharon Baboy. Filipinos are lovers of deep fried crispy pork with its skin on, here are some of the famous Filipino deep fried pork dishes; Pork Chicharon, Crispy Pata, and Lechon kawali.

Bagnet is very easy to cook, it does not require much ingredients but more oil is a must since Bagnet is a Deep-fried dish. Just be careful when cooking or deep frying Bagnet, expect a lot of hot oil splashing.

Here’s our version of the Ilocako or ViganBagnet Recipe, best served with a dipping sauce of Bagoong Isda.

Bagnet Ingredients

2 kilo pork liempo (pork belly), whole cut

1/2 head garlic

1 tsp. peppercorns

2 tbsp salt

1 bay leaves

cooking oil for frying

Bagnet Cooking Instructions:

Wash pork belly, cut into large chunks and place in a large pot.

Add enough water to cover the pork belly.

Add in salt, peppercorns, garlic, bay leaves.

Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is tender. Remove all scum that rises.

Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then Dry with paper towels if necessary. Keep refrigerated for several hours.

In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.

Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.

Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.

Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.

Bagnet cooking tips:

To make sure the boiled pork is completely dry, pat with paper towels before frying.

The oil should be very hot when you put the pork in. Use long tongs so you?re not too near the pan because the oil will splatter. Have a cover for the pan ready and cover the pan immediately to protect yourself from the oil.

Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.